Japanese chef

Key Responsibilities

• Prepare sushi, sashimi, tempura, teppanyaki, ramen, bento, and other Japanese dishes.
• Ensure authentic taste, presentation, and traditional cooking techniques.
• Maintain hygiene, sanitation, and food safety standards.
• Check freshness of seafood and all ingredients.
• Manage inventory of Japanese ingredients and coordinate with procurement.
• Train and guide junior kitchen staff.
• Assist in developing menus and seasonal Japanese specials.
• Interact with guests for live cooking counters when required.

Qualifications

• Diploma/Degree in Culinary Arts or specialized Japanese culinary training.
• 3–8 years of experience in Japanese cuisine (hotel or premium restaurant).
• Strong knife skills and experience in sushi/sashimi preparation.

Skills Required

• Knowledge of Japanese cooking techniques and ingredients.
• Excellent presentation and garnishing skills.
• Strong hygiene practices.
• Team coordination and communication skills.

Job Type: Full-time

Pay: ₹15,000.00 - ₹17,000.00 per month

Work Location: In person